Yanked™ Recipes, A sprinkling of Yankee Genealogy, History of Food and Much More Yankee.

Friday, April 10, 2015

Shhhhhhhh.................

If you don't tell anyone that these are gluten free, they will never know.

I am not going to ramble on and on about these decadent gluten free recipes, other than to say that these are just a very few of the recipes that can withstand the addition of gluten free flour without the texture being altered. Classically called Florentines, these cookies have been around for a few centuries, but not from Italy. Go ahead and see if you can buy one in any Italian pastry shop. Now if you take a jaunt over to France, you will find them quite easily.

They are also classically styled as dainty and sticky. Enjoy these simple Lace(Florentines) cookies without any added filling. Drizzle each peanut butter cookie with chocolate as traditionally sold and marketed.

Gluten-free Chocolate Peanut Butter Lace Cookies

Although rolled oats are naturally gluten free, they are sometimes transported in tankers that have carried a wheat product previously, so it is best advised to actively seek out gluten-free oats. These cookies are absolutely no different than if you had made them with all-purpose flour. So for those of you who have had issues with texture and gluten-free recipes, you will be extremely happy with these treats, as well as the following two.

I must add, however, it is vitally important that you read every label with regards to gluten content. Even though these ingredients are gluten free, read the label first to ensure a satisfying, and relaxed, dining experience.

Line 2 large baking pans with tin foil; set aside. Preheat oven to 350-degrees F. In a small bowl, add peanut butter and oil. Cover with film wrap and microwave on high for 30 seconds. Remove and stir until smooth; set aside, covered. In a large mixing bowl. add rolled oats, sugar and rice flour, blending well. Stir in peanut butter mixture, milk, melted butter and vanilla until completely smooth. It should be just barely pourable and very thick. If not, add a tablespoon more milk. Drop by the rounded teaspoon on prepared pan, forming it into a circle as best as you can. Leave 3-inches between mounds. With the back of a spoon, flatten each mound as thin as possible, retaining the circular shape. Dip the spoon in water after flattening each cookie. Bake for 9-11 minutes, or until the edges are turning dark brown. The top will not be browned much, but that is fine since it will be the inside of each sandwich cookie. Remove from oven to completely cool on pan. Meanwhile, melt chocolate by adding chips and oil to a small bowl and microwaving on high for about 2 minutes. Remove and stir until smooth.

Carefully tear off each cookie with the foil still attached to the bottom and peel off the foil. This will be easier than it looks. Dollop about a teaspoon or so melted chocolate onto one cookie and top with another, the crispy bottom on the outside. Enjoy!

* There are many other gluten-free flours that work equally as well, such as chickpea, amaranth, barley, arrowroot, corn, millet, oat, potato, soya and tapioca flours to name a few.

Makes about 22 filled cookies.

Gluten-free Tropical Lace Cookies

Filled with simple, mashed mango, these coconut-flavored cookies will leave you wanting more and more. There is just no need to add anything else to the pure sweetness of mangoes and all this in a gluten-free sandwich of crispness.

I must add, however, it is vitally important that you read every label with regards to gluten content. Even though these ingredients are gluten free, read the label first to ensure a satisfying, and relaxed, dining experience.

Mash mangoes with a fork or in a blender or food processor; set aside. Line 2 large baking pans with tin foil; set aside. Preheat oven to 350-degrees F. In a large mixing bowl. add rolled oats, coconut, sugar and rice flour, blending well. Stir in milk, melted butter and extract until completely smooth. It should be just barely pourable and very thick. If not, add a tablespoon more milk. Drop by the rounded teaspoon on prepared pan, forming it into a circle as best as you can. Leave 3-inches between mounds. With the back of a spoon, flatten each mound as thin as possible, retaining the circular shape. Dip the spoon in water after flattening each cookie. Bake for 9-11 minutes, or until the edges are turning dark brown. The top will not be browned much, but that is fine since it will be the inside of each sandwich cookie. Remove from oven to completely cool on pan.

Carefully tear off each cookie with the foil still attached to the bottom and peel off the foil. This will be easier than it looks. Dollop about a teaspoon or so mashed mango onto one cookie and top with another, the crispy bottom on the outside. Enjoy!

Makes about 22 filled cookies.

Gluten-free Peach Melba Lace Cookies

Boy oh boy!!!! When you make a crunchy sandwich out of peaches and raspberries, you will be ready to make them again the next day. You will adore not only the healthy aspect of these simply made "Florentines", but the perfect blend of flavors. As mentioned in the first recipe, you can substitute all-purpose flour with zero distinction between the two. Chalk this one up for a remake!

In a bowl, mash peaches or use a blender or processor; set aside. Line 2 large baking pans with tin foil; set aside. Preheat oven to 350-degrees F In a large mixing bowl. add rolled oats, sugar and rice flour, blending well. Stir in milk, melted butter and vanilla until completely smooth. It should be just barely pourable and very thick. If not, add a tablespoon more milk. Drop by the rounded teaspoon on prepared pan, forming it into a circle as best as you can. Leave 3-inches between mounds. With the back of a spoon, flatten each mound as thin as possible, retaining the circular shape. Dip the spoon in water after flattening each cookie. Bake for 9-11 minutes, or until the edges are turning dark brown. The top will not be browned much, but that is fine since it will be the inside of each sandwich cookie. Remove from oven to completely cool on pan. Meanwhile, melt chocolate by adding chips and oil to a small bowl and microwaving on high for about 2 minutes. Remove and stir until smooth.

Carefully tear off each cookie with the foil still attached to the bottom and peel off the foil. This will be easier than it looks. Dollop about a teaspoon or so mashed peaches onto one cookie and top with another, the crispy bottom on the outside. Enjoy!

In a small bowl, add the raspberry all-fruit. Cover with film wrap and microwave on high for 30 seconds. Remove and stir until smooth. Drizzle over each cookie.

3 comments:

King of the Hill
said...

Well we tried all these cookies and they were splendid. I didn't think they would lift off the foil, though, because it was almost like they were glued. But when I let them sit in the fridge until they were completely cold, like you said, they peeled right off without one hitch. and the peach melba were do die for. But we screwed around with the filling a little and used the mangoes in the peach melba. PERFECT!!!!! You continue to amaze chef.